lagerstyle

Lagerstyle is a term used to describe beers brewed in the lager tradition, characterized by a bottom-fermenting yeast and cool-condition fermentation, producing a clean, crisp beer profile. It is distinct from ale styles, which use top-fermenting yeast at warmer temperatures.

The lager tradition originated in Central Europe, particularly Bavaria, around the 15th century, with improved storage and later refrigeration enabling extended maturation known as lagering. The term lager derives from the German word for storage. Over time, the lager style spread to Bohemia, Germany's neighboring regions and beyond, becoming the dominant form of beer worldwide.

Brewing typically uses Saccharomyces pastorianus yeast, fermenting at cooler temperatures (roughly 7–13°C) and subjecting the beer to extended maturation at cold temperatures. This process yields a light, pale to golden color, with a clean, smooth finish and mild to moderate bitterness. Adjuncts and malts vary by substyle, influencing body and flavor.

Common substyles include pale lagers (light in color with balanced malt and hops), pilsners (notable hop character and crisp finish), Helles (malty and rounded), Dortmunder (well-balanced with subtle hops), Märzen (amber, malt-forward), Vienna lager (toasty malt with moderate hops), Dunkel (dark, roasty malt), and Schwarzbier (black lager).

In the modern brewing landscape, lagerstyle beers range from mass-market macro lagers to craft-lager variants, with ongoing experimentation in malt, hops, and fermentation that preserve the clean lager profile while introducing regional character.